Thursday, October 16, 2014

 I blogged a recipe for Pumpkin Pie Cake a while ago with similar ingredients but when I found this recipe for Pumpkin Crunch Cake on FaceBook, I decided to try it anyway.  

This recipe is every bit as delicious but it is more like a crustless pie than a cake.  The filling stays at the bottom with a delicious nutty crumb topping. The trick is to use a spatula when serving so it stays together.

Tastes great chilled with whipped cream. So easy to make. The husband and the grandchildren loved it.

Pumpkin Crunch Cake 
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1 1/2 cups sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 box yellow cake mix
  • 1 cup pecans, chopped (roasted, candied optional)
  • 1 cup butter/margarine, melted

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